The key difference between American potato salad and German potato salad is that authentic Kartoffelsalat uses a warm vinegar dressing instead of mayonnaise. This isn’t just a matter of taste – the warm potatoes actually absorb the dressing better, creating deeper flavor throughout. You dress the potatoes while they’re still hot from cooking, and the vinegar penetrates the flesh in a way that cold dressing never could.
Waxy potatoes are essential here. Russets will fall apart and turn to mush, but varieties like Yukon Gold or red potatoes hold their shape perfectly. You want to cook them just until tender – they should give slightly when pierced with a knife but not be falling apart.
The bacon fat might sound heavy, but it’s traditional and adds incredible flavor. As the bacon cooks, you’re left with this aromatic fat that becomes the base of your dressing along with vinegar, broth, and a touch of sugar. Some regions add mustard, others don’t – I like a small spoonful of Dijon for extra tang.
Timing is everything with this dish. The potatoes need to be warm when you add the dressing, and you want to let everything sit for at least 30 minutes so the flavors can meld. It’s actually better after sitting for a few hours, which makes it perfect for entertaining since you can make it ahead.
Don’t expect this to taste like American potato salad – it’s its own thing entirely. Serve it warm or at room temperature alongside hearty German dishes, and you’ll understand why this style has been popular for centuries.
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Kartoffelsalat (German Potato Salad)
This warm German potato salad is dressed with vinegar and bacon fat instead of mayonnaise, creating a tangy, savory side dish that’s perfect with schnitzel or bratwurst.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Salads & Dressings
Ingredients
- 2 pounds waxy potatoes (Yukon Gold or red potatoes)
- 6 strips bacon, diced
- 1 medium onion, finely chopped
- 1/3 cup white vinegar
- 1/3 cup chicken broth
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
- 3 tablespoons fresh chives, chopped
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook potatoes: Boil whole potatoes in salted water until just tender, about 20-25 minutes. Drain and let cool slightly, then peel and slice into ¼-inch rounds.
- Cook bacon: In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving fat in pan.
- Make dressing: Add onion to bacon fat and cook until softened, about 3 minutes. Whisk in vinegar, broth, sugar, and mustard. Season with salt and pepper.
- Combine: Place warm potato slices in a large bowl. Pour hot dressing over potatoes and toss gently. Add cooked bacon and half the chives.
- Rest: Let stand at room temperature for 30 minutes, stirring occasionally to help potatoes absorb dressing.
- Serve: Garnish with remaining chives and chopped eggs if using. Serve warm or at room temperature.
Notes
- The salad improves with time – make it a few hours ahead for best flavor.
I can’t wait for you to try this Kartoffelsalat – let me know what you think!
